Effect of salts and sugars on pressure-induced gelatinisation of Wheat, tapioca, and potato starches

Starch/Staerke

Volumn 57, Issue 8, 2005, Pages 370-377

  Rumpold, Birgit A ^a   Bauer, Formerly ^a   Knorr, Dietrich ^a  

^a TECHNISCHE UNIVERSITÄT BERLIN   (Germany)

Author keywords

Equatorial hydroxyl groups; High pressure; Salts, influence of; Starch gelatinisation; Sugars, influence of

Indexed keywords

CHLORINE COMPOUNDS; CROPS; ENTHALPY; PRESSURE EFFECTS; PROTEINS; SALTS; SUGAR (SUCROSE); THERMAL EFFECTS;

EQUATORIAL HYDROXYL GROUPS; SALTS, INFLUENCE OF; STARCH GELATINIZATION; SUGARS INFLUENCE OF;

STARCH;

CHLORIDES; ENTHALPY; HIGH PRESSURE; INORGANIC SALTS; POTATO STARCH; SUGAR; TAPIOCA STARCH; WHEAT STARCH;

MANIHOT ESCULENTA; SOLANUM TUBEROSUM; TRITICUM AESTIVUM;

EID: 23844504600     PISSN: 00389056     EISSN: None     Source Type: Journal    
DOI: 10.1002/star.200400355     Document Type: Article

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